Potato Leek Tart With Goat Cheese And Parsley Purée

Name: Potato Leek Tart With Goat Cheese And Parsley Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Savory Tart Shell; 1 1/4 cups white spelt or white whole-wheat flour; 1/8 teaspoon sea salt; 1/2 cup unsalted butter, cut in small chunks; 1/4 cup ice water (add 1 tablespoon at a time); Potato Leek, Goat Cheese, and Parsley Puree Filling; 1 (9-inch) prebaked Savory Tart Shell; 3 medium prebaked potatoes, sliced into 1/4-inch thin rounds; 6 medium leeks, cut into thin rounds; 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 4 ounces fresh goat cheese; 1/4 cup freshly grated Parmesan cheese; 1 large egg; 1/2 cup creme fraiche; 1/2 cup milk (use whole or low-fat for richer flavor); sea salt; freshly ground black pepper; 2 cups fresh parsley leaves, rinsed and dried; 4 garlic cloves; 1/2 cup extra-virgin olive oil; 1 tablespoon fresh lemon juice

Servings: persons

Savory Tart Shell
1 1/4 cups white spelt or white whole-wheat flour
1/8 teaspoon sea salt
1/2 cup unsalted butter, cut in small chunks
1/4 cup ice water (add 1 tablespoon at a time)
Potato Leek, Goat Cheese, and Parsley Puree Filling
1 (9-inch) prebaked Savory Tart Shell
3 medium prebaked potatoes, sliced into 1/4-inch thin rounds
6 medium leeks, cut into thin rounds
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
4 ounces fresh goat cheese
1/4 cup freshly grated Parmesan cheese
1 large egg
1/2 cup creme fraiche
1/2 cup milk (use whole or low-fat for richer flavor)
sea salt
freshly ground black pepper
2 cups fresh parsley leaves, rinsed and dried
4 garlic cloves
1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice

1
Blend the flour and salt in a mixer with a paddle attachment or in a food processor, then add the butter just until the mixture resembles coarse crumbs. Add enough water for the dough to come together, then shape it into a disk and wrap with plastic. Chill the dough for 15 minutes.
2
Roll the dough into a 10-inch circle and place it on top of a 9-inch tart pan with removable rim. Shape the dough into the edges, the dough should stand about 1/4 inch above the rim and is about 1/4 inch thick. Prick the bottom with a fork 6 times, then freeze for 20 minutes. While the tart dough rests in the freezer, preheat the oven to 425 F. Save left over dough to patch the tart shell.
3
Place the frozen tart shell on a baking tray and bake until it's light in color, about 25 minutes. Check after 15 minutes and deflate any swollen pockets of dough with a prick from the tip of a knife. Remove the tart from the oven when ready, mend any holes by gently pressing in small pieces of left over dough. Cool on a wire rack and set aside.
4
Preheat oven to 400 F. Keep the prebaked tart shell on its baking tray.
5
Slice the leeks and prebaked potatoes into thin rounds and place them in a bowl of cold water to remove dirt. Strain.
6
Heat the butter and olive oil over medium heat in a large skillet, add the leeks and potatoes and cook until tender, 10 to 15 minutes.
7
Prepare the parsley puree. Place all ingredients in a food processor or blender and process until smooth, stopping to scrape down the sides of the container if necessary. Taste and adjust the seasoning, if necessary. Set aside.
8
Toss the leek and potato mixture in a medium bowl with cup of parsley puree. Season with salt and pepper to taste.
9
Beat the goat cheese with the egg until smooth, then stir in the milk, creme fraiche, pinch of salt, and black pepper. Grate the Parmesan cheese onto the bottom of the tart shell. Pour the custard over the cheese layer.
10
Bake until the custard is golden and set in the middle, about 30 minutes. Sprinkle parsley leaves on top. Remove the tart from the pan and transfer to a plate. Serve warm.

1098

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Savory Tart Shell, 1 1/4 cups white spelt or white whole-wheat flour, 1/8 teaspoon sea salt, 1/2 cup unsalted butter, cut in small chunks, and more.

Yes, Potato Leek Tart With Goat Cheese And Parsley Purée falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!